11.1 oz.

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Cheesecake, Real, Dessert
Product Details

Per 1/6 Package: 220 calories; 2.5 g sat fat (13% DV); 340 mg sodium (14% DV); 25 g sugars. Partially produced with genetic engineering. Just add: sugar, margarine and milk. Includes: filling; crust. Visit kraftheinzcompany.com for more great recipes. Jell-o.com. 1-800-431-1001.

Ingredients

Filling Mix: Sugar, Modified Food Starch, Baker's Cheese (Skim Milk, Lactic Acid, Culture, BHA [Preservative]), Dextrose, Corn Syrup Solids, Hydrogenated Coconut Oil, Contains Less than 2% of Palm Kernel Oil, Sodium Caseinate, Calcium Sulfate, Tetrasodium Diphosphate, Disodium Phosphate, Lactic Acid, Calcium Lactate, Dipotassium Acid Phosphate, Salt, Mono- And Diglycerides, Propylene Glycol Monostearate, Acetylated Monoglycerides, Modified Cellulose, Calcium Phosphate, Natural And Artificial Flavor, Hydroxylated Soy Lecithin, Cellulose Gel, Cellulose Gum, Yellow 5, Yellow 6. Crust Mix: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Graham Flour, Sugar, Soybean Oil, Honey, Contains Less than 2% of Salt, Baking Soda, Calcium Phosphate, Artificial Flavor.

Warnings

Contains: milk, soy, wheat.

Directions

Real Cheesecake Dessert: What You Need: 2 tbsp. Sugar; 5 tbsp margarine or butter, melted; 1-1/2 cups cold milk (for best flavor, do not use prepared nonfat dry milk. Filling will have a soft set if made with soy milk). 1. Stir crust mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened. Press onto bottom and up side of pie plate. 2. Pour milk into medium bowl. Add filling mix. Beat with mixer on low speed 30 sec., then beat on medium speed 3 min. (filling will be thick.) Spoon into crust. Refrigerate 1 hour. 3. Dip pie plate, just to rim, in hot water 30 sec. for easy cutting and serving. Refrigerate any leftovers. Tips: To Freeze: Wrap tightly, freeze up to 2 weeks. Thaw in refrigerator 1 hour before serving. To Double Recipe: Prepare in 13x9-inch pan, using 2 pkg. dessert mix, and doubling sugar, margarine and milk. Mini Cheesecakes: Prep Time: 20 minutes plus refrigerating. Makes: 6 servings. 1. Mix crust ingredients as directed; press onto bottoms of 12 paper-lined muffin cups. 2. Prepare filling as directed; spoon into prepared cups. 3. Refrigerate 1 hour before serving. Refrigerate any leftovers. Special Extra: Top cheesecakes with fresh berries before serving. Variation: Cheesecakes can also be served frozen. Prepare as directed. Wrap tightly. Freeze for 4 hours or until firm.

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